Functionality of Extrusion—Texturized Whey Proteins

Functionality of extrusion--texturized whey proteins.

Whey, a byproduct of the cheesemaking process, is concentrated by processors to make whey protein concentrates (WPC) and isolates (WPI). Only 50% of whey proteins are used in foods. In order to increase their usage, texturizing WPC, WPI, and whey albumin is proposed to create ingredients with new functionality. Extrusion processing texturizes globular proteins by shearing and stretching them in...

whey proteins of rabbit milk

Caseins were separated from whey proteins by acid precipitation of skimmed rabbit milk. Whole casein was resolved by sodium dodecyl sulphate/polyacrylamide-gel electrophoresis into three major bands with apparent relative molecular masses (Mr of 31 000, 29 000 and 25 000. On agarose/urea-gel electrophoresis whole casein gave three bands with electrophoretic mobilities a, , and y. The three comp...

Sarcopenia and Whey Proteins

A prevalent illness among older adults, sarcopenia entails the loss of muscle mass, strength and function. Research indicates its onset around 40 with profound repercussions after approximately 75 years of age. The world now witnesses an unprecedented trend in population aging, bearing significant implications for the healthcare industry and the labor force. SARCOPENIA AND WHEY PROTEINS Implica...

Health Enhancing Properties of Whey Proteins and Whey Fractions

Whey is a reliable source for a number of high quality and biologically-active proteins, carbohydrates and minerals. Whey products can be classified into several categories (see Whey product descriptions and composition in Reference Manual for U.S. Whey Products). This review highlights some of the nutritional and health-enhancing properties of the major and minor whey proteins and whey compone...

Whey Proteins and Seniors Nutrition